Double Chocolate Cupcakes over Raspberry Sauce Topped with Almond Mocha Whipped Cream

Double Chocolate Cupcakes over Raspberry Sauce Topped with Almond Mocha Whipped Cream

Cupcakes

1 18.25-ounce box devil’s food cake mix

1 2.5-ounce jar baby food pureed prunes

1 cup strong coffee

3 large egg whites (see video below, how to separate egg whites from yolks)

2 tablespoons coconut oil

Sauce

2 12-ounce packages frozen unsweetened raspberries, thawed

1/2 cup sugar

1 1/2 tablespoons tapioca or arrowroot starch

Topping

2 teaspoons instant espresso

1 cup heavy cream

½ cup powdered sugar

2/3 cup sliced almonds, dry-roasted

Preheat the oven to 325°F

Place a medium metal mixing bowl with beaters into freezer.

Lightly spray two 12-cup muffin pans with an olive oil spray

In a large mixing bowl, combine the cupcake ingredients. Pour two tablespoons each per cupcake well in prepared muffin pan. Bake in oven 21 minutes or until center of cupcakes are done.

Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and starch until the starch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes.

Double Chocolate Cupcakes over Raspberry Sauce Topped with Almond Mocha Whipped Cream with CoffeeRemove the metal mixing bowl and beaters from the freezer. Attach the beaters to the hand mixer and pour the cold heavy cream into the cold mixing bowl. Beat on high until cream just starts to thicken. Stop beating and add powdered sugar and instant powdered espresso. Begin beating again until the add ingredients are mixed in well and the cream begins to form stiff peaks. Place whipped cream into refrigerator until ready to use.

For each serving, spread 2 tablespoon raspberry sauce on a dessert plate, top with a cupcake, spoon 2 tablespoons of whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons of sliced almonds.

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